INGREDIENTS for 4 people:
– 2 Veal cheeks
– 1 glass of red wine
-1 tablespoon white sugar
-1 tablespoon water
-1 vacuum bag
-3 “Figueres” onions
-1 celery stick
CHEEKS AND SAUCE
1.Sear the cheeks in a pan with few oil.
2.Pour the red wine into the same pan and reduce it until the cheeks have absorbed the whole wine.
3.Cut the mirepoix vegetables into small irregular pieces and place them in a pan. Cook them in medium heat for a few minutes until they are stir-fired.
4.Introduce the cheeks in the same pan with the mirepoix and cover it with water, leaving it to cook for 4 hours and 30 minutes on a gentle fire. Grind salt into it in the middle of the cooking.
5.Remove the cheeks and before they cool down, compact them with film paper to get a roll of meat about 8 centimeters in diameter.
6.Cool the roll about 6 hours in the refrigerator to make it consistent.
1.Cut the pineapple horizontally, peel it, remove the heart and cut it into 8 slices.
2.Introduce the pineapple slices with the syrup in a vacuum bag, make the vacuum and let it cook at 65ºC for 1 hour and 30 minutes.
At the time of serving, cut the cold meat roll in 8 cylinders and heat them in the oven for 10 minutes at 160ºC.
While we warm the sauce in the microwave, sear the pineapple in a pan both sides.
Put two veal cheek cylinders in each plate with two slices of pineapple. Cover the veal with sauce on top as it is shown in the picture.
Preparation time: 5 hours
Total time: 11 hours